Orzotto With Carrot
Nathalie
The key to a perfect orzotto is patience. Make sure to add small amounts of stock and wait until it is all absorbed before adding more.
People: 1
48 min

Ingredients

4 leaf
Basil
0.25
Broccoli
0.75
Carrot
2 Clove
Garlic
0.5 tsp
Italian Seasoning
1 tbsp
Lemon
35 grams
Mozzarella
35 grams
Mushrooms
2 tbsp
Olive Oil
0.5
Onion
60 grams
Pearl Barley
35 grams
Spinach
260 ml
Stock
3 tbsp
Sunflower Seeds
0.5
Tomatoes

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Prep

  1. Wash and cut your broccoli, Mushrooms and tomatoes so that they all are a similar size.
  2. Finely chop your basil, carrot, garlic and onion.
  3. Grate or slice your mozzarella.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Bring salted water to a boil. Add Pearl Barley and boil for 25 minutes.
  2. Bring your stock to a boil, so it is ready to be added to your rice a little later.
  3. Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  4. Heat olive oil in a pan, add carrot, garlic and onion, italian seasoning and fry at a lower temperature for several minutes.
  5. Add your Pearl Barley to the frying pan and toast it for a few minutes (be careful not to burn it).
  6. For the most flavor: add a splash of wine or lemon juice to your rice before adding your hot stock.
  7. Add small batches of your stock while stirring constantly. Make sure to wait until it is fully absorbed before adding more. Stop adding stock when your pearl barley becomes al dente. During this step, follow the instructions below for preparing your main vegetables.
  8. Heat clear oil in another pan, add Mushrooms and fry for 5 minutes.Then add Broccoli, fry for 5 minutes.Finally, add Spinach and Tomatoes and fry for another 5 minutes.

Finishing Touches

  1. Add your cooked broccoli, Mushrooms, spinach and tomatoes to your grain and mix.
  2. Add Basil, Mozzarella and Sunflower Seeds on top.